Crock-Pot Ravioli Casserole
Serves 4 to 6. Recipe is by Katherine Hert.
1½ lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15-oz.) can tomato sauce
1 (14.5-oz.) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
Salt and pepper to taste
1 (10-oz.) pkg. frozen spinach, thawed, or 1 (9-oz.) pkg. fresh spinach
1 (16-oz.) pkg. bow-tie pasta, cooked
½ cup Parmesan cheese, shredded
1½ cup mozzarella cheese, shredded
1. Brown ground beef with onion and garlic on stove-top over medium-high heat.
2. Place in slow cooker and add sauce, tomatoes and seasonings.
3. Cook on Low for 6 to 7 hours. Add spinach, pasta, Parmesan and 1 cup of the mozzarella cheese during the last 30 minutes of cooking and turn cooker to High.
4. Add last ½ cup of mozzarella in the last few minutes, allowing to melt on top.
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